Butter cookies ( soft)

 

INGREDIENTS 

250 g butter 

65 g icing sugar sifted 

65g plain flour

 125g wheat flour or top flour 

65g corn flour 

INSTRUCTIONS 

1.Preheat oven to 180 degree celsius.

 2.Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy. High speed for 5-6 minutes 

3. Sift plain flour, wheat flour and corn flour twice. 

4.Fold the ingredients together with a spatula until it is well incorporated. (Divided 3 portions to mix well at one time)

Tips- Do not beat or over mix as you will not achieve the airy texture. 

5.Put the dough into a piping bag with star dip nozzle. Pipe the cookies onto the baking tray lined with baking paper. 

Tips Leave 1 cm in between cookies as they will expand a little during baking. 

6.Bake for 15-20 minutes or until the cookies turn light golden brown. 

7.Leave it to cool on a cooling rack before storing them in air-tight container.

Recipe Credit to Miss Tam Chiak: https://www.misstamchiak.com/recipe-ultimate-butter-

Cranberry Shortbread

 

Compliment Recipe from Miko Tan

Ingredients 

225g salted butter

1/2 cup caster sugar

2 cups all purpose flour

60g minced/chopped dried cranberries.

Prepared 

1. Cream butter and caster sugar until light and fluffy.

2. Sift in flour by 3 batches. Mix well with each addition.

3. Stir in dried cranberries.

4. At this stage, u will get quite wet dough. Its normal cause its rich with butter. Transfer dough to plastic or clingwrap and shape in shortbread mould.

5. Keep in freezer for min 30 mins. U wil get a hardened block of dough.

7. Run a sharp knife to slice the block. Each slice approx 1cm thickness and arrange on baking tray lined with parchment paper.

8. Bake in a preheated oven at 160C for 15 to 20 mins or until golden brown.